Leek and Potato Day

The leeks have been coming at us with a steady pace from the box. They were piling up in the fridge, so today was a day of action. Get through those leeks! It started with:

Potato and Leek Frittata

 

This frittata could have been just a basic leek and potato frittata but I also added some leftover ingredients to help clear out the fridge

• Get some herbed butter melting in a professional medium skillet (one that can go directly into the oven)
• Preheat oven to 400 degree
• Peel some potatoes, dice them, and get them started in the skillet. I used 3 medium red skin potatoes that came in the box
• Clean and slice the leek and add them to the potatoes and butter
• Chop up some onion or shallots
• Chop up a leftover Tofurky sausage
• Dice a leftover bell pepper half
• Toss everything in the skillet with the potatoes and leeks
• Add some salt and pepper along with some Foxpoint Seasoning
• Add some freshly chopped basil
• Crack four eggs into a bowl and mix well along with some parsley and black pepper and a generous splash of milk
• Add egg mixture to the skillet
• Let it start to set on the fire for about 5 minutes or so
• Sprinkle the top with some cheese. I had some leftover feta
• Transfer to the oven and cook until the top begins to brown. Around 15 minutes.
• Remove from the over and let it cool for a few minutes
• Quarter the frittata and serve 

The evening focused on a new soup that we think we saw in a Sunset magazine. It's a healthy and tasty take on the potato and leek soup that has no cream but uses spinach "making it a beautiful electric green and good for your waistline."

It was a tasty soup and definitely one I'd make again. It's quick, easy, and healthy.

Spinach, Leek, and Potato Soup 

 

Ingredients:

• 2 large leeks
• 2 tablespoons of butter or herbed butter
• 1/2 teaspoon salt
• 4 cups broth
• 1 large golden or white potato - I used the last 4 red skin potatoes from the box
• 1 8 oz bag spinach
•  Croutons - optional

Preparation:

• In a saucepan melt butter over medium heat
• Add leeks and salt and cook until limp stirring often, about 5 minutes
• Peel and dice potatoes and add to pan
• Add broth and bring to a boil
• Reduce heat and simmer until potatoes are tender when pierced with a fork
• Add spinach and cook until wilted
• Puree with an immersion blender

Final score: 4 leeks gone; 1 still to go.

Almond Joy

A few years ago, we got into the good habit of always having on hand a container of roasted, slivered almonds. We always sprinkle some on our nightly salads which we enjoy, European-style, at the end of the meal. The good habit started while I was reading a nutrition book which I had received as a gift. The book confirmed  that almonds are really good for you.

Here's a peek at their nutritional value:

• Almonds are a great source of Vitamin E and B
• They are a great source of protein (perfect for non-meat eaters)
• They deliver a great mix of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium
• They are rich in acids that help lower bad cholesterol (LDL) and increase good cholesterol (HDL)
• Almonds are higher in fiber than any other nut
• One almond is 7 calories

Even though the book said that you lose some of the nutrients when you roast them. We really like extra crunchiness and flavor that's imparted when you roast them. They're just more satisfying.

So here's what I do. I buy a container of slivered almonds. They have none of the brown skin on them (I have a slight allergy to the brown skin on nuts. Hence, you'll never see any recipes with walnuts or pecans here). Preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and spread them out into one layer as best you can. Place them into the oven. You need to monitor them closely because they will over-brown quickly. Total cook time is about 15-20 minutes. You'll notice a wonderful aroma in the oven as they begin to brown. Once you get that aroma, monitor them even more often. When they are done, remove them from the oven and let them cool on the cookie sheet. Once cool, store in an airtight container.

Then enjoy them!

Tuna Caper Spread on Endive

We got three heads of endive last week in the box and three more this week. For us, endive borders on the "what the hell am I supposed to do with this?" territory. And then there's the eternal question: "How do I pronounce it?"

I have a few saved recipes and all of them call for using endive as an appetizer. So if you too are wondering what to do with your endive, the links below have a ton of recipes and ideas.

http://endive.com/recipes
http://www.belgianendive.com/

We were going to an afternoon reception and I decided to pair one of my go-to spreads with the endive. The endive leaves are perfect little "boats" that can deliver a variety of flavors to the mouths of your guests. Perfect for parties.

Wash the endive and discard any outer leaves that are blemished. Chop about a 1/4 inch of the bottom and the outer leaves will begin falling away. Continue unraveling the endive. As you get into the middle of it, you will have to cut off the base again.

When it comes time to putting in the contents, it's best to have the leaf in one hand and spoon in your mixture with the other.

Tuna Caper Spread on Endive

Ingredients:

• Tuna - 1 6 oz. can in water, drained
• Cream cheese - 4 oz., bring to room temperature ahead of time
• Olive oil - 1-2 teaspoons
• Lemon juice - 2 teaspoons
• Cayenne pepper - about 1/2 teaspoon (depends on your tolerance level. Start with less and build up until you taste it)
• Capers - 3 tablespoons, rinsed and chopped
• Parsley - 2 tablespoons, chopped
• Thyme - 1 1/2 teaspoons, chopped

Directions:
In a large bowl, combine tuna, cream cheese, olive oil, and lemon juice. Mix until smooth. Stir in herbs and capers and continue to mix. Add cayenne pepper until you reach your desired spice level.

Spoon about 1/2 teaspoon or more onto the base of the endive leaves. Artfully arrange on a platter or plate. 

Potato Salad with Capers and Olives

Here's a lesson in "mellowing" versus "marriage." We were recently invited to a dinner party and I was asked to bring a side. Given that the main course was going to be a bouillabaisse,  I looked for something Mediterranean as well as something that would complement the fish stew. I finally settled on the recipe below because the ingredients screamed traditional and European/Mediterranean. With the recipe description using words like "assertive" and "bold," I knew it would stand up against the bouillabaisse. The recipe said to "let the flavors mellow for 30 minutes prior to serving." So I timed it so that I finished the salad just prior to departure. It "mellowed" for the 20 minute ride to the host's house and then another hour as we had our appetizers.

Driving away from the dinner party, I wasn't real happy with the results. I undercooked the potatoes slightly but that's an easy fix for next time. The main complaint I had was that the flavors just didn't incorporate. "I won't be adding this one to the blog," I thought. I brought home the leftovers, put them in a storage container, and put them in the fridge.

Twenty four hours later, this was a completely different salad. Suddenly, it worked. The ingredients coated the potatoes and they took on new flavors. So the lesson learned is that with potato salad you need enough time to let the potatoes absorb the flavors, to let the diverse ingredients intertwine and become one.

The recipe originally comes from the San Francisco Chronicle Cookbook which has become one one of my "go to" cookbooks. The recipe was a little vague at times so I've added some details to the ingredients and instructions. I doubled this one since I was going to need more than the six servings this recipe provides.

Potato Salad with Capers and Olives

Ingredients:

• 2 lbs. unpeeled white potatoes (I used yellow potatoes since I couldn't find white)
• 1/2 cup boiling potato water
• 3 garlic cloves, minced
• 1/4 cup lemon juice or white wine vinegar (I used a lemon from the box)
• 1/3 cup olive oil (maybe some truffle oil, too?)
• 1/2 cup finely chopped Italian parsley
• 4 oz. jar capers, drained and rinsed
• 4 oz. Kalamata or Gaeta pitted olives, roughly chopped
• 4 anchovy fillets, finely chopped
• salt and pepper to taste

Instructions:

• Prep all of the ingredients except the potatoes first.
• Boil the potatoes in plenty of water. Watch carefully and test them often. A toothpick should easily pierce the potato. 8-12 minutes to put you in the ballpark.
• When the potatoes are done, remove them and transfer them to cold water. Keep the water boiling.
• When cool enough to handle, peel the potatoes, chop them into large chunks, and transfer them to a large serving bowl.
• Add the 1/2 cup of boiling potato water to the potatoes.
• Add the remaining ingredients and gently toss with large spoons.
• Cover the bowl and let it mellow at room temperature for an hour or more.
• Stir it up some more and then refrigerate overnight.
• Bring it out of the fridge and let the temperature come back up stirring often prior to serving.

Limoncello 1.0

During the holiday travels from Stockton to Healdsburg, we managed to amass a large number of lemons. All from the backyards of friends and relatives who said, "Please, take some lemons." With all these lemons on hand, I decided to give limoncello a try.

The first time I had limoncello was in Italy. It was homemade by my wife's Italian relatives. It was a powerful but tasty "digestivo" that was served at the end of a meal. He gave me a bottle which survived the suitcase ride back to the States.

I decided to start with this recipe I found on the Food Network by Giada De Laurentiis.

The result was tasty but a little too sugary and not enough kick. So there are some lessons to be learned. But this first taste was right afterwards. The finished product should sit in a pantry for a few weeks to a month to let it mellow.

Alcohol
During the time that this first batch was steeping, I was doing some online research and noticed that other recipes called for 1 bottle of vodka and one bottle of everclear (or sometimes grappa). I am told that one can get pure alcohol in Europe. Which is probably what I tasted in Italy. I have seen jars of "moonshine" at BevMo so I may try that in version 2.0.

Time
Steeping for 4-5 days is not enough. It should be two weeks to a month in a cool dark place. A few sites recommend using a large sun tea jar so that you can screw it shut.

Appearance
Another thing was the fact that my limoncello was clear. The limoncello I remember was opaque. Now it is possible that with more steeping time the alcohol may begin to get opaque. This recipe (which is closer to what I'll try next time) says that adding the simple syrup while it's warm will make the mixture opaque.

Links
This is a great site that clearly explains all of the steps.
Another excellent site with lots of explanations.
Lots of different ideas in the responses.
LA Times article.
Rick Steves article on the topic.

How to Serve
Keep the lemoncello in the freezer and serve straight up in a small glass after dinner.
You can add a little ice and club soda for a refreshing summer drink.
Here is a site with lots of drink recipes that include limoncello.
Or perhaps a limoncello collins.

Apple Sharlotka

This time of year, it's easy to get overwhelmed with citrus and fruit. In the box, we've had lots of pears and Satsumas recently. Oranges and lemons are coming in and there are lots of apple varieties still in season.

Our overrunning fruit bowl got a little lighter after a friend sent me this recipe for something called Apple Sharlotka. I had to agree with her that it looked simple, delicious, and not unhealthy. Plus, I had plenty of apples on hand.

A sharlotka is a traditional Russian cake; not unlike the French clafouti. Both are simple, traditional cakes requiring few ingredients and made often to go along with tea or coffee.

The recipe is ripe for experimentation. Try substituting out some of the white flour for a healthier flour. Try some brown sugar instead of white. More nutmeg or cinnamon.

The results were quite tasty. Lots of fruit and not overly sweet.

Apple Sharlotka

Ingredients:

• Butter or non-stick spray
• 6 large tart apples, such a Granny Smith
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon nutmeg
• Ground cinnamon, to finish
• Powdered sugar, to finish

Directions:

1. Pre-heat oven to 350 degrees.
2. Get a piece of parchment paper large enough to cover the bottom of a 9 inch springform pan. Lock the paper and the bottom back into the pan.
3. Butter or non-stick spray the bottom and sides.
4. Peel and core the apples. I used an apple slicer/corer which made 8 slices. I sliced those once again to make 16 slices and then chopped in the opposite direction making 4 or 5 chunks per slice. Add apple chunks to the springform pan.
5. In a large bowl add eggs and sugar. Using an electric hand mixer beat the eggs and sugar until they are well blended. 
6. Add in the vanilla and nutmeg.
7. With the mixer still going, add in the flour one tablespoon at a time mixing well before adding the next. Each spoonful will add more thickness. When all of the flour is in you may be asking yourself, "Is this cake mixture or drywall compound?" Meanwhile, slowly spin the bowl while mixing searching for hidden bits of flour on the bottom.
8. Pour the mixture over the apples and use a spoon to thoroughly mix the apples and the batter. Take the time to evenly distribute the batter throughout.
9. Bake for 55-60 minutes, or until a toothpick comes out clean.
10. Remove from the oven and let it cool in the springform pan for at least 10 minutes. 
11. After cooling, run a kitchen knife between the cake and pan. Unlock the pan and remove the side. Flip cake onto a dinner plate and remove the bottom and the parchment paper.
12. Dust with cinnamon and powdered sugar.

Delicata Squash with Quinoa Pasta

This evening's weeknight meal was a mix of trying to make a decent meal and trying to clear out the fridge with its mix of post-holiday ingredients. Not only that, it's illustrative of how I sometimes cobble together a weeknight meal.

It started with that Delicata squash that's been staring at me every time I come into the kitchen from last week's box. OK, you are the main ingredient tonight. How about sauteed squash over pasta, I thought. A quick check of the pantry confirmed that there were lots of pasta choices, including our favorite quinoa pasta. A plan was unfolding.

Cutting and cleaning the squash got me thinking that there needs to be a counterpoint. Going through the fridge, I noted a few jars of sun dried tomatoes. Nearby were the remains of some oldish goat cheese that can add that creaminess. And there's that bunch of spinach from last week and we're getting another bunch tomorrow. Now we're getting somewhere.

How to tie all these disparate ingredients together? There's the last of some remaining pesto from another holiday meal. Perfect.

While the pasta water heated up...

1. Saute cubed squash in olive oil
2. Add roughly chopped sun-dried tomatoes and stir
3. Add some roughly chopped parsley and stir
4. Add cleaned spinach leaves and stir
5. Add most of the pesto and stir. Reserve some pesto for the pasta
6. Season with salt, pepper, and red pepper flakes
7. Drain pasta and return to pan. Add some oil and pesto and stir to mix well
8. Plate pasta and top with squash mixture
9. Top with crumbles of goat cheese

A bottle of 2008 Beringer Alluvium Blanc Knights Valley complements it all.

Addendum

More Delicata Squash recipes:

http://www.101cookbooks.com/archives/delicata-squash-recipes-recipe.html